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    You are in: Home / Recipes / Vegan/Vegetarian Pf Chang's Mongolian Beef (Tofu) Recipe
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    Vegan/Vegetarian Pf Chang's Mongolian Beef (Tofu)

    Vegan/Vegetarian Pf Chang's Mongolian Beef (Tofu). Photo by lrn2trvl

    1/2 Photos of Vegan/Vegetarian Pf Chang's Mongolian Beef (Tofu)

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    40 mins

    10 mins

    Mountain Bike Mom's Note:

    If you love PF Chang's Mongolian Beef, you'll love this vegan version. I make it for veg and non-veg people, and everyone agrees it's fantastic. I use organic and fresh versions of all of the ingredients. It's just better that way! Also, I have a big family, so this recipe makes a lot of food. Make it like it is and save some for lunches (it keeps well), or just make half the recipe if you don't want leftovers.

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    Ingredients:

    Serves: 6-8

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Remove tofu from water and thoroughly pat with paper towels to dry.
    2. 2
      Slice tofu in half lengthwise, then quarter it by cutting it in half along the narrow sides. You will have four rectangles. Keep them together, then begin slicing 1/4" slices from the narrow end. You should end up with lots of pieces that measure just over 1" long and about 3/4" wide.
    3. 3
      Put these pieces on a plate, sandwiched between paper towels, and press them dry. This should get most of the water out.
    4. 4
      Heat sesame oil in a deep skillet over low/medium heat.
    5. 5
      Add ginger and garlic to the pan and lightly sautee for about 30 seconds. Do not scorch the garlic.
    6. 6
      Add soy sauce and water.
    7. 7
      Dissolve the brown sugar in the liquid, then raise the heat to medium high and boil sauce for about three minutes. It will thicken slightly.
    8. 8
      Remove from heat and cool slightly.
    9. 9
      Put tofu strips inside of sauce and marinate them for 30-60 minutes. You can start your rice during this step, if you plan to use brown rice.
    10. 10
      Use a colander to gently strain the liquid from the tofu. Keep the liquid in a bowl for the next step.
    11. 11
      Add cornstarch to liquid and dissolve.
    12. 12
      Gently place the tofu back into the skillet (or in a wok, if you'd like) and brown it on medium. Don't turn it too often, or it will break. You can add a small amount of sesame oil to help it along.
    13. 13
      Add green onions, peppers and mushrooms to the skillet or wok.
    14. 14
      Pour sauce into the veggie mixture and heat, just until it's nice and hot.
    15. 15
      Serve over brown rice or pad thai noodles.

    Ratings & Reviews:

    • on December 24, 2010

      55

      I just made this tonight and everyone loved it. Though I missed the step where I was supposed to add cornstarch, so I didn't add any. And really, it came out great, a tiny bit of liquid for the sauce--just right. With the cornstarch I think it would have been too thick. Thanks for sharing this.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 13, 2009

      55

      This turned out great. Hubby loved it and said he'd order it at a restaurant. I used the veggies I had on hand, which were a frozen mix, and it was yummy. I didn't have fresh ginger, so I omitted that and didn't miss it. I did think 2 tablespoons of garlic seemed like a lot, so I used about half of it, pushed through my garlic press. Thanks for the recipe. We'll definitely make it again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 28, 2014

      25

      Tastes good but oh my goodness is it salty! Half the soy sauce and half the marinating time would have been fine. My husband and I agreed we'd both have to eat several cups of rice to balance out the flavor. It also calls for too much cornstarch. I was suspicious and used 2 tbsp and the sauce was almost a paste before I thinned it with water.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Vegan/Vegetarian Pf Chang's Mongolian Beef (Tofu)

    Serving Size: 1 (275 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 378.1
     
    Calories from Fat 111
    29%
    Total Fat 12.4 g
    19%
    Saturated Fat 2.1 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 1454.7 mg
    60%
    Total Carbohydrate 57.5 g
    19%
    Dietary Fiber 2.0 g
    8%
    Sugars 46.0 g
    184%
    Protein 13.5 g
    27%

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